When I discovered the Milk Caramel (Dulce de Leche) Molten Cake, I simply fell in love with it. A light texture with a chocolate sauce/cream coming out from the center of this little cake, I thought it was fabulous. Many years have passed, and then I came across this dessert, but now in the milk caramel (dulce de leche) version, almost dreamlike. The best of all is that it’s truly very simple to make and you can impress your guests or family. But it’s important, however, to make it just a little before serving. The preparation takes 5 minutes, and the cooking takes about 12 minutes, so that you can calculate well the right moment to prepare it. This is a recipe adapted from Florencia Courreges.
- 1 tablespoon of butter
- 2½ tablespoons of all-purpose flour without baking powder
- 2 egg yolks
- 1 whole egg
- 1 can of milk caramel (dulce de leche) (380grs / 13.4 oz)
- Preheat the oven to 425°F (220°C).
- Use 4 individual baking bowls (e.g. crème brûlée ramekins) that can go to the oven, grease them with butter, and then add a little bit of flour, remove the excess. Set aside.
- In a bowl, stir the egg yolks and the whole egg, approximately for 2 minutes.
- Add the milk caramel (dulce de leche), integrate it well.
- Immediately add the 2½ tablespoons of flour.
- Divide the mix in the 4 ramekins, and bake for 12 minutes.
- Take out from the oven, flip each ramekin on top of a plate.
- Serve promptly, accompanied with raspberries or vanilla ice cream.